Plant-Based Garlic Cilantro Soup w/Chickpeas
Add 2C cilantro, 1/4C nuch, 2t chopped jalapeño, 1T lemon juice, 1/2t paprika to a food processor.
1
Puree into a runny pesto by adding 1/3C vegetable stock. Set aside.
2
Toss bread of choice with 1/2t paprika and 1t lemon juice.
3
Toast in a pot, stirring until browned on the outside. Set aside.
4
Cook 8 chopped garlic cloves in a splash of vegetable broth for one minute.
5
Add 6C vegetable broth and 2 cans drained chickpeas. Bring to a simmer. Cook until heated through.
6
Remove from the heat and add the pesto. Season with salt and pepper.
7
To serve, ladle soup into a bowl, top with croutons and additional paprika. Enjoy!
8
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